Friday, 25 October 2013

Recipe of the day:Hilsa with Mustard Seeds (Sarshe-Ilish)

Helloo foodies! Diwali is knocking the door! What’s your plane for Diwali? What will be your special cuisine? Share with me! I have a lot of planes about special manue! LOL!  Today, I am going to share a new recipe of Bangladesh. Please will tell me how it is…..

Hilsa with Mustard Seeds (Sarshe-Ilish)


  1. Hilsa: -                       6 piece 
  2. Green chili: -              8-10 pieces
  3. Mustard Seeds: -       4teaspoon
  4. Turmeric Powder: -     1/2teaspoon
  5. Mustard Oil: -            1Cup (150gm)
  6. Salt: -                        to taste


  1. Wash the fish and marinate with turmeric powder & Salt before cooking.
  2. Make a paste of mustard seeds and 2-3pieces of green chills.
  3. In a fry-pan, heat mustard oil & fry the fish for 30sec.
  4. In the same oil, add the mustard paste, turmeric powder, 1/4cup of water and salt.
  5. Stir for a minute and add the fishes and rest of green chills.
  6. Now, pour about enough water to cover the fish half in the water.
  7. Lid on, cook in low heat for about 10-14 minutes.
  8. Take it off the flame when the fishes are well cooked.
  9. If you want the gravy to thicken then lid off and cook for 5-7 minutes.
  10. Serve hot with Rice or Indian plain Roti or Plain Bread.

* This preparation would taste best when have with steamed rice.
* Now, you can get Mustard Paste ready-made in packets.

Tips of the day

  1. Sometimes spilled wax left a bad patch on carpet; use a brown paper bag as a blotter and run a hot iron over it, which will absorb the wax.
  2. Sunburn is for injurious for our skin. Make a paste of Haldi (Turmeric) with a little raw milk and lemon juice. Apply it on the skin; it will help in removing a tan.

Question of the day

Q5. In Bangladesh, they have a secret about this recipe; can you tell the trick?
Q6. In many of Western countries; they use to cook many of fish which tastes like Hilsha; name any of two name (Note: only 2) of them.

Question 4. Ans. 1.Agaricus (white mushroom, button mushroom)
2. Chanterelle (girolle)
3. Crimini (Italian brown)
4. Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak)
5. Oyster……and many more

Well, time to say good bye! Take care and enjoy the weekend. Namaskar.

Saturday, 19 October 2013

Recipe of the day: Mushroom Curry with potato

Helloo foodies! How are you? I was busying in Laxmi Puja for last week; so couldn’t post new.   Today, I am going to share a new recipe of Mushroom. Usually, we use Mushroom as one of the ingredients of Soup. Let’s try it in curry! Hope you like it…..

Mushroom Curry with potato



  1. Mushroom (slice in medium pieces): -                           250gm.
  2. Potato: -                                                                    1piece
  3. Onion (slice in fine pieces):-                                        1piece
  4. Green chili: -                                                              2-3pieces 
  5. Garlic paste: -                                                            1tablespoon
  6. Tomato (slice in four pieces):-                                     1 piece
  7. Red Chili Powder (if you want):-                                   1/2 teaspoon
  8. Kashmiri red Chili Powder: -                                         1 teaspoon
  9. Turmeric Powder: -                                                      1/2teaspoon
  10. Mustard / Refined Oil: -                                             1/2Cup (75gm)
  11. Sugar: -                                                                      15teaspoon
  12. Salt: -                                                                        to taste


  • Wash the mushrooms with hot water before cooking. 
  • Full heat the oil in a pan. Add potatoes, salt and turmeric powder & fry for 3-4 min.
  • Add onions and fry till brownish.
  • Add garlic paste, tomatoes and fry for 3-4min more.
  • Now add mushrooms, green chillis, sugar and 1/4cup of water in it and cook for 5mins.
  • When it becomes dry add 1cup of water and stir well.
  • Cover and let it cook for 10 minutes on low flame.
  • Take it off the flame when the potato well cooked.
  • Serve hot with Rice or Indian plain Roti.

Tips of the day

  1. Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then clean.
  2. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.

Question of the day


  Q3. Write the name of any two Mushrooms (actual name), we use in our Kitchen.

Question 3. Ans.
       Biryani                                               Pulao

1. Biryani generally has layers.                                 1. Pulao does not have layer.

2. Rice is cooked ¾ separately,                                 2. Rice is sauteed with other                         ingredients and cooked together.
then layered and dum cooked.                                

3. Biryani is very rich compared with pulao.               3. Pulao is comparatively light.

4. Biryani takes more time to prepare.                       4. Pulao takes less time to prepare.

5. It is very much aromatic.                                      5.  It is comparatively less aromatic   and nutritious.

Time to go now! Take care and enjoy the weekend. Namaskar.

Sunday, 13 October 2013

Recipe of the day: Mutton Polao

Helloo foodies! Hope you all are very well in your life! How are you enjoying the Navaratri? Share your special recipes for Navaratri with me.
Today, as I promised, I am going to share a special recipe of Bengal for the ninth day of Navaratri, called Navami. Hope you like it!

Mutton Polao



  1. Mutton:                                               500gms 
  2. Basmati rice:                                        500 gms
  3. Potato(medium size):-                            2 pieces
  4. Onion (slice in fine pieces):-                  3 pieces 
  5. Garlic paste :-                                      2tablespoo
  6. Tomato(slice in four pieces):-                 1 piec
  7. Curd:-                                                  1/2 cup
  8. Red Chili Powder (if you want):-             1/2teaspoon
  9. Kashmiri red Chili Powder:-                    1 teaspoon
  10. Coriander Powder:-                               1teaspoon
  11. Turmeric Powder:-                                1/2teaspoon
  12. Bay leaves:-                                          2pieces
  13. Mustard / Refined Oil:-                        1Cup(150gm)
  14. Sugar:-                                                 1/5teaspoon
  15. Ghee:-                                                   1teaspoon
  16. Salt:-                                                    to taste 

For Polao Masala (Special spice)

  1. Cumin seeds:-                                        1 teaspoon
  2. Cinnamon stick:-                                    1 inch
  3. Cardamom:-                                           4pieces
  4. Cloves:-                                                 5-6pieces
  5. Pepper:-                                                5-6 pieces
  6. Red chillies:-                                          2-4pieces

 Roast all the on a pan, leave them for a while to cool down and them grind them to form a powder.


  1. Marinate the mutton with red chili, Kashmiri red chili, cumin, coriander and turmeric powders and salt while you prepare the other ingredients.
  2. Wash and soak the rice in water. Cut the potato in 4pieces and fry with turmeric powder and salt.
  3. Heat oil in a heavy bottom pan and season it with bay leaves. Add the onions in it and fry till they are golden.
  4. Add the tomatoes, minced ginger and garlic to this and cook on low flame for 2 minutes.
  5. Now add the marinated mutton and let it cook for 5-7 minutes on low flame. Cover with a lid and cook on slow heat for few minutes.
  6. When it cooks 3/4th, add the Masala you have made and stir.
  7. Let it cook for another 5 minutes until oil starts leaving the sides of the meat. Then add the rice to the pan. 
  8. The basic premise of this recipe is that the rice has to be fried with the meat so cook for another 3-4 minutes. 
  9. Add the beaten curd and potato and cook it for 2 to 3 minutes (not more). 
  10. Add salt and 4 cups of water to it.
  11. Cover and let it cook for 10-15 minutes on low flame.
  12. Take it off when the rice well cooked.
  13. Drizzle spoonful ghee just before serving.
  14. You can garnish it with dry fruits but it is not mandatory.
  15. Serve hot with a salad and any chicken dish like Chicken Kasha or Masala (Spicey Chicken) or any vegetable dish like Aloor Dam (Potato Curry) on the side.

 * You may use Pressure Cooker. In that case; cook the meat for the duration of 2 whistles.and 3 whistles after adding rice and potato.Rest of the recipe remain same.

Tips of the day

  1. To remove mud stains from clothes, soak and wash them in water collected after boiling potatoes. The stains will vanish!
  2. Always store nail polish bottles in the refrigerator to prevent the polish from drying up.

Question of the day

Q3. Tell me friends, what is the difference between ‘Biriyani’ and ‘Polao’?

Question 2. Ans. Banana Leaf
Many of you have written spinach or palak; but this recipe needs any hard leaf to fry the prawns properly.

It’s time to go now. Please share your opinions about the blog and recipes. It’s really very important to me. Thanks for your time. Take care. Namaskar.

Monday, 7 October 2013

Recipe of the day: Chingri-Paturi (Baked Prawn in Pumpkin leaves)


Helloo foodies! How are you? Hope you all are enjoying the Navaratri.
Today, I am going to share a special recipe of Bengal. Try it…..I’m sure you will love it!

Chingri-Paturi (Baked Prawn in Pumpkin leaves)



  1. Prawn (Medium size):-                        250grms.
  2. Green Chili: -                                     4-5
  3. Coconut (grate):-                                1/2 cup    
  4. Poppy seeds (posto):-                          1/2 cup
  5. Mustard seeds: -                                2 tbs.
  6. Turmeric Powder: -                             1/4 teaspoon
  7. Salt: -                                                to taste
  8. Pumpkin leaves: -                                 to need
  9. Normal thread to Tie




Before fry
After fry







  •  Dress and wash the prawns, marinated with little bit of turmeric powder & Salt for 5-10min. 
  • Grind together the coconut, green chilies, Poppy seeds and Mustard seeds to make a fine paste, adding  very little water and keep aside. 
  • Mix the paste, salt and oil with the prawns and marinated for 30 mins. 
  • Now, fold 1 or 2 prawns in bed of  bed of Pumpkin leaves. It should be tied nicely with thread. 
  • 5.Heat the Non stick Pan with Mustard oil and Keep the tied prawns on the Pan and over slow flame of Gas. 
  • Both the sides should be fried till Brown. Remove it from fire and take it out. 
  • Serve it with hot Rice or Polaw.


Tips of the day

  1. Sometimes, scratches on furniture become very tough to repair for us. Rub mayonnaise into scratches on furniture with your finger, let it stand, and remove with a soft cloth. For a deep scratch, break a walnut or pecan meat in half, and rub the scratch with the broken side of the nut.
  2. Sunburn is for injurious for our skin. Make a paste of Haldi (Turmeric) with a little raw milk and lemon juice. Apply it on the skin; it will help in removing a tan.

Question of the day


Q2. Tell me friends, if you will not able to find pumpkin leaves in your kitchen, then what will be substituted to it?

Question 1. Ans. i) “There are people in the world so hungry, that God cannot appear to them except in the form of bread”.
ii) “God comes to the hungry in the form of food”.

That’s all for today. Enjoy the festive season with your family and friends. Happy Navaratri to all of you my friends. Namaskar.